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Strawberry Swirl Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 25 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Swirl Cheesecake is the ultimate dessert combining a creamy, smooth cheesecake with a vibrant, fresh strawberry swirl. Featuring a buttery graham cracker crust and luscious layers of strawberry puree, this baked cheesecake is perfect for special occasions or indulgent treats.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon (optional)

Strawberry Swirl

  • 1 pound fresh strawberries, hulled and quartered
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch

Cheesecake Filling

  • 32 ounces (4 packages) cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

For Serving

  • Fresh strawberries, sliced
  • Whipped cream

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon if using, and mix until well combined.
  2. Press and Bake the Crust: Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
  3. Make the Strawberry Swirl: In a saucepan over medium heat, combine the hulled and quartered strawberries, sugar, and lemon juice. Cook until the strawberries have softened and released their juices.
  4. Thicken the Strawberry Mixture: Whisk the cornstarch with 1 tablespoon of cold water, then pour into the strawberry mixture. Stir continuously until thickened. Remove from heat and let cool slightly. For a smoother texture, puree with an immersion blender if desired.
  5. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 ½ cups sugar and continue beating until light and fluffy.
  6. Add Eggs: Add eggs one at a time, beating well after each addition. Then add the egg yolks and beat until just combined.
  7. Incorporate Flavorings and Flour: Stir in the vanilla extract, sour cream, and flour. Mix just until combined to avoid overmixing.
  8. Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon dollops of the strawberry swirl over the filling.
  9. Add Remaining Filling and Swirl: Pour the remaining cheesecake filling over the strawberry swirl. Add more dollops of strawberry mixture on top.
  10. Create the Swirl Effect: Use a knife or skewer to gently swirl the strawberry mixture into the cheesecake filling for a marbled effect.
  11. Prepare for Water Bath Baking: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  12. Bake the Cheesecake: Bake for 55-70 minutes, until the edges are set and the center jiggles slightly when shaken.
  13. Cool in Oven: Turn off the oven and allow the cheesecake to cool inside with the oven door slightly ajar for 1 hour to prevent cracking.
  14. Remove from Water Bath and Cool: Take the cheesecake out of the water bath and cool completely on a wire rack.
  15. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
  16. Serve: Remove the springform pan sides, garnish with sliced fresh strawberries and whipped cream as desired. Slice and serve. Store leftovers in the refrigerator for up to 5 days.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Wrapping the springform pan with foil is essential to prevent water from leaking in during the water bath baking.
  • Use a gentle swirling motion to create the strawberry marble without overmixing.
  • Chilling overnight improves the texture and flavor of the cheesecake.
  • Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

Find it online: https://slsrecipes.com/strawberry-swirl-cheesecake-recipe-3/